Author Notes
Escarole has broad, flat leaves and is less bitter then other members of the endive family. Despite the difference in appearance, it resembles radicchio in taste. *VARIATION* Sea Bass, Salmon or Tilapia can easily be substitute for halibut. The same 8 minutes per inch of thickness cooking time would be applied —joannE.
Ingredients
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1 tablespoon
Butter
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1/2 teaspoon
Fresh Dill, Chopped
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8 ounces
Escarole (Approx 1/2 of a Large Head)
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1
Medium Shallot
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1
Clove Garlic
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1
Small Halibut Filet
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1 teaspoon
Olive Oil
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Zest from 1 Orange
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1/4 cup
White Wine
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1
Lemon Wedge (1/8 Whole Lemon)
Directions
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Using a fork, combine 1 Tbs butter and ½ Tsp fresh dill in a small bowl.
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Rinse escarole, shake off excess water, and discard the darkest, outermost leaves (these tend to be the most bitter).
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Tear escarole into two inch pieces.
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Finely mince garlic and shallot.
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Season the halibut fillet with salt and pepper on both sides.
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Preheat a small Dutch oven, or a saucepan with a tight fitting lid, over medium high heat.
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Sweat garlic and shallots in the olive oil for one minute.
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Toss in escarole and orange zest with the garlic and shallots.
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Add wine and quickly place halibut, skin side down, on the bed of greens.
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Top the fillet with the butter and cover.
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Reduce heat to medium and allow fish to steam for approximately 12 minutes (8 minutes per inch of thickness).
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When the fish in thoroughly cooked (opaque and flaky), place the wilted greens in the center of serving place and top with the halibut fillet. Garnish with a squeeze of fresh lemon juice and season with salt and pepper.
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